Tempura Green Beans with Garlic Aioli Dipping Sauce
Tempura Green Beans with Garlic Aioli Dipping Sauce
INGREDIENTS
Aioli
- 1 egg yolk
- 1 tsp. Dijon mustard
- 1/3 cup olive oil
- 1/3 cup safflower or peanut oil
- 3 garlic cloves, finely minced
- Salt and freshly ground pepper, to taste
- Juice of 1/2 lemon
- 2 Tbs. warm water, if using aioli as a sauce
Tempura
- 1 cup ice water
- 1 large egg, beaten
- 3⁄4 cup sifted all-purpose flour, plus extra for dusting
- 2 or 3 ice cubes
- Peanut or vegetable oil for frying
- 1 lb. green beans
- Salt
DIRECTIONS
Aioli: In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated. Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid. Makes about 1 cup.
Tempura: In a bowl, whisk together the ice water and egg. Whisk in the 3⁄4 cup flour; the batter should be quite lumpy. Add the ice cubes. Pour enough oil into a wok or deep fryer to reach halfway up the sides and heat to 350˚F on a deep-frying thermometer. Working in batches, lightly dust the beans with flour, then dip in the batter, shaking off the excess. Fry, stirring occasionally, until crisp, about 3 minutes. Drain on paper towels and season with salt. Serve right away with the aioli for dipping. Serves 4.
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